2slicesbreadlarge slices, ideally a relatively plain but dense artisan/country-style bread
For spinach topping
2ozspinach55g, tough stems removed
1tablespoonparmesanfinely grated, optional
For ham & mushroom topping
1ozcooked ham28g, 1 slice ham (e.g black forest, Virginia)
1ozSwiss cheese28g or other non-crumbly cheese (eg Jarlesberg)
Get everything ready before you start - cut the mushrooms in half then slice fairly thinly. Cut the slice of ham into small squares, and slice then cut the cheese into similar sized square pieces. Roughly chop the spinach. Cut the end off the garlic and peel back the skin.
Toast the bread lightly on both sides then rub one side with the garlic. Leave this side up to put toppings on.
For the spinach topping, heat the oil in a small skillet/frying pan and add the spinach, stir occasionally as it wilts down (only a minute or two). Add the pine nuts and raisins, mix then remove from the heat. Put the topping on a slice of bread and grate over a little parmesan, if using.
Melt the butter in the skillet (can be same one) and cook the mushrooms until soft, around 5min. Add a little dried thyme, if you like. Remove from the heat and add the ham and cheese, mix through. If not able to grill, then leave on the heat for a minute longer to soften the cheese then either way, carefully stack on top of a slice of bread.
If able to grill, put both types of llesca under the grill - with the spinach, this is until the cheese softens and pine nuts browning slightly, around 1-2mins. With the ham version, it's until the cheese is melting both on top and further in, nearer 5min.
Quantities above make 1 slice of each topping, together 1 generous serving. Multiply up for the number of people you have.